This Lemon Blueberry Cake may be a lot of work, but I promise you that it is worth all your effort! This is a must-try recipe! Everyone is going to love how delicious this cake is. Enjoy!
Ingredients:
For the Cake:
1/2 c whole milk 120ml, room temperature
1/2 c sour cream 120ml, room temperature
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
1 tablespoon vanilla extract 15mL
1 2/3 c granulated sugar 333g
1 ¾ c all-purpose flour 210g, plus 1 tbsp to coat berries
3 Egg whites at room temperature
1 tablespoon lemon zest
3/4 c unsalted butter 170g, room temperature
⅓ c lemon juice 60g, fresh
1 1/3 c blueberries 180g, fresh
For the Reduction:
1 tablespoon lemon juice fresh
1 1/2 c blueberries 203g, fresh
1 tablespoon granulated sugar
1 tablespoon water 15mL
For the Lemon Buttercream:
1/4 teaspoon kosher salt
6 c confectioners’ sugar 720g
3 tablespoons lemon juice 45g
1 1/2 c unsalted butter 339
g, room temperature
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Brush butter on three 6-inch baking pans, then sprinkle flour on them.
In a large mixing bowl, add all the dry ingredients. Whisk until well incorporated.
In another mixing bowl, add all the wet ingredients. Beat until well blended.
In a separate mixing bowl, add blueberries, lemon zest, and 2 tablespoons of flour. Toss until the berries are completely coated.
Transfer the wet ingredients into the bowl with the dry ingredients, then whisk until well combined.
Add the blueberry mixture, then stir again until well incorporated.
Fill each of the prepared cake pans with the batter and spread it evenly.
Place the pans in the preheated oven and bake the batter for half an hour.
For the Reduction:
Add 1/2 cup of the blueberries to the freezer.
Place a saucepan on the stove and turn the heat to medium-low. Add 1 tablespoon of water, 1 tablespoon of lemon juice, 1 tablespoon of granulated sugar, and 1 cup of blueberries to the pan. Stir everything until well blended. Simmer the mixture for a few minutes until it reduces to almost half.
Strain the mixture into a mixing bowl and allow it to cool completely.
To Make the Lemon Buttercream:
Add butter and confectioners’ sugar into a mixing bowl, then beat until well incorporated.
Gradually add the lemon juice, then beat until well combined.
Add 3/4 cup of the mixture into a mixing bowl together with the reduced blueberry. Stir until well combined.
Transfer the mixture and the lemon-vanilla buttercream inside a piping bag.
To Assemble:
Pipe the blueberry buttercream in the middle of each layer, followed by the lemon buttercream to the sides.
Spread the plain lemon on the sides as well.
Place the frozen blueberries in the middle.
Serve and enjoy!
Nutrition Facts:
Serving: 1Slice | Calories: 430 kcal | Carbohydrates: 29g | Protein: 2.4g | Fat: 7g | Saturated Fat: 5.3g | Monounsaturated Fat: 1.7g | Cholesterol: 38mg | Sodium: 25mg | Potassium: 55mg | Fiber: 1g | Sugar: 19g | Vitamin A: 300IU | Vitamin C: 4.1mg | Calcium: 40mg | Iron: 0.4mg
To Make the Cake
